Pina Colada Macaroons

A touch of the tropics!  These Pina Colada Macaroons are chewy, moist cookies flavored with candied pineapple with a hint of rum.

Pina Colada Macaroons Recipe

Pina Colada Macaroons

¾ cup sugar

1/3 cup margarine, softened

3 oz. pkg. cream cheese, softened

1 ½ tsp. rum extract

1 egg yolk

1 ¼ cups flour

2 tsp. baking powder

¼ tsp. salt

8 oz. candied pineapple, finely chopped

4 cups flaked coconut

In large bowl, beat sugar, margarine and cream cheese until light and fluffy.  Add rum extract and egg yolk; blend well.  In a small bowl, combine flour, baking powder and salt.  Gradually add flour mixture to creamed mixture; mix well.  Stir in pineapple and 3 cups of the coconut.  Cover with plastic wrap; refrigerate at least 1 hour for easier handling.

Preheat oven to 350 F.  Shape dough into 1 inch balls.  Gently roll in remaining 1 cup coconut to coat.  Place 2 inches apart on ungreased cookies; flatten slightly.  Bake at 350 F. for 10 to 15 minutes or until light golden brown.  Immediately remove from cookie sheets.      5 dozen cookies

 

(Recipe for Pina Colada Macaroons was in Pillsbury Classic Cookbook.)

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